Makes 8 servings
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For the rub:
1 cup salt
3/4 cup sugar
1/4 cup ancho powder
1 tablespoon arbol powder
1 clove, toasted, ground
10 allspice berries, toasted and ground
2 teaspoons fennel seed, toasted and ground
For the brisket:
3-4 pounds beef brisket
Salt and pepper
3 tablespoons lard or oil, divided
3 onions, julienned
10 garlic cloves, peeled
7 ancho chiles, seeded and toasted
1 can evaporated milk
5 black peppercorns, toasted
3 allspice berries, toasted
1 star anise pod, toasted
7 sprigs thyme
1 bay leaf
1/2 bunch parsley
1 quart chicken stock
For assembly:
8 to 12 tortillas
Garnishes: Scallions, cilantro, lime wedges, spicy salsa
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1. Combine rub ingredients. Rub brisket liberally with spice mixture and let sit, wrapped, overnight in the refrigerator. Rinse, pat dry, and season with salt and pepper.
2. Preheat oven to 325 degrees. Heat half the lard or oil in a large saute pan and sear brisket until just brown, then remove to a roasting pan. Add onions and garlic to saute pan, and saute until lightly caramelized. Add the rest of the ingredients to the pan, bring to a boil, and season. Pour over the brisket, seal the roasting pan with foil, and braise in the oven until fork-tender, about 4 hours. (There should be only about an inch of liquid in the bottom of the pan.)
3. Let brisket cool, and chop into 1/3-inch cubes. Heat the remaining lard or oil on a griddle or cast iron pan and sear cubes until a little crispy. Serve with tortillas, grilled scallions or spring onions, cilantro, lime wedges, and a spicy salsa.
Per serving: 454 calories; 55 grams protein; 17 grams carbohydrates; 12 grams sugar; 17 grams fat; 162 milligrams cholesterol; 1,966 milligrams sodium; 2 grams dietary fiber.